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Discussion Starter · #1 ·
Hey all,<br><br><br><br>
Finally went grocery shopping and picked up some chinese spice seasoned firm tofu because I thought it would be good in stir frys. Questions: do I need to press it first? Should I stir fry it before/ after/ with the veggies (cause it's not like raw, right)?<br><br><br><br>
Thanks!!<br><br><br><br>
Heidi
 

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I would press it like regular tofu, then stirfry it a bit before adding the veggies, then with the veggies until they're done <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Whether you press it or not all depends on how firm you want your tofu. I usually try to buy the firmness I want. I also usually fry my tofu for close to ten minutes before I put anything else in the stirfry. This is because I like my tofu pretty brown and anything you add to the stirfry will interfere with the browning of the tofu. Hope this helps!
 

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Is it pre-diced or in a block? In a block, sure press it. (slice it first, of course!) Prediced, I think would be challenging... and it might squeeze out the marinade (if it's the type I'm thinking of!).
 

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hehe... when I look at your moniker, I see Heiny..... <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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It's the water packed kind, just seasoned, right? In which case, press it. I basically pan-fry it in my wok, then remove it, drain it on a paper towel while I stir-fry my veggies, then throw it in again at the end with any sauce I might be using.
 

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Discussion Starter · #10 ·
Yeah it's the water packed kind. I had a little trouble stir frying it (it kept sticking to the pan) but I think maybe I didn't press it long enough as I was way hungry. It did taste pretty good though....
 
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